vikefever
Drengr (1,036)
Feb 8, 2017
Valhalla
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Post by vikefever on Sept 1, 2021 5:45:35 GMT -6
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JimmyinSD
Thegn (2,889)
Jun 29, 2017
Valhalla
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Post by JimmyinSD on Sept 10, 2021 5:26:33 GMT -6
Nice looking pit, that fire box seems quite large for the size of the cook chamber though. There is a balance there, but I dont remember what it is. One thing I've found is that with stick burners it seems to be less about temp control and more about fire control. You still don't want a crazy high temp, but seems that most that use those big pits typically run higher cook Temps, I would guess because its to hard to keep a clean burn and low Temps with the size of the pits.
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vikefever
Drengr (1,036)
Feb 8, 2017
Valhalla
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Post by vikefever on Sept 10, 2021 6:42:43 GMT -6
Yeah, i read on some site a couple years ago, a guy had calculations of size of fire box, cook area, flue size for air flow.
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Post by Purplemachine on Sept 21, 2021 23:24:09 GMT -6
Crazy haired George Motz. The burger scholar.
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Post by Purplemachine on Oct 13, 2021 19:54:23 GMT -6
Well even though there is some snow about 100 miles to the West of me this weekend looks to be near 70. Time to maybe get in 1 nice last cook. Although I cook/smoke year round this could be the last time to hover around the smoker with a beer or three. Found a good video. Haven't ever tried his products but sure looks good and may have to check them out.
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Post by Purplemachine on Feb 22, 2022 23:29:39 GMT -6
Perhaps consult with your cardiologist before eating these burgers.
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Post by Purplemachine on Feb 28, 2022 6:50:17 GMT -6
Came across this video recipe. With spring around the corner comes more outdoor cooking and bbq. These look delicious and would go on many things. Burgers, hotdogs, pulled pork, brisket, etc.
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Post by Purplemachine on Jul 1, 2022 18:16:22 GMT -6
Ok guys the 4th of July is here what are your cooking plans? Me I've got a 12-13 pound prime full brisket and a 4ish pound flat to try a new recipe on. Going to do a rhubarb-strawberry dessert, loaded tater salad, beans, corn bread muffins, etc.
What you got going? Details...😊
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Post by Purplemachine on Jul 17, 2022 21:28:55 GMT -6
Hey guys/gals do you have a Taco John's near you and love their Potato Ole's? I know they are not everywhere but to those that do have them and love those Ole's give this a try. Buy the Ore-Ida potato crowns and prepare them as directed and I usually flip them over half way through cooking. Also try dipping them in Pace Queso cheese sauce after cooking and seasoning. You're gonna love it.
Taco John’s Potato Ole Seasoning.
• 4 tsp. Lawry's seasoning salt • 2 tsp. Paprika • 1 tsp. Cayenne Pepper • 1 tsp. Cumin • ½ to 1 tsp. Chili powder (to your taste)
Mix all together in a bowl and use a funnel to place in a used shaker with smaller sized holes.
Try it out and let me know what you think.
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Post by gophersturf10 on Jul 18, 2022 13:03:15 GMT -6
Hey guys/gals do you have a Taco John's near you and love their Potato Ole's? I know they are not everywhere but to those that do have them and love those Ole's give this a try. Buy the Ore-Ida potato crowns and prepare them as directed and I usually flip them over half way through cooking. Also try dipping them in Pace Queso cheese sauce after cooking and seasoning. You're gonna love it. Taco John’s Potato Ole Seasoning. • 4 tsp. Lawry's seasoning salt • 2 tsp. Paprika • 1 tsp. Cayenne Pepper • 1 tsp. Cumin • ½ to 1 tsp. Chili powder (to your taste) Mix all together in a bowl and use a funnel to place in a used shaker with smaller sized holes. Try it out and let me know what you think. Taco John’s Ole’s are good but freaking salty…
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Post by gophersturf10 on Jul 18, 2022 13:08:25 GMT -6
Ok guys the 4th of July is here what are your cooking plans? Me I've got a 12-13 pound prime full brisket and a 4ish pound flat to try a new recipe on. Going to do a rhubarb-strawberry dessert, loaded tater salad, beans, corn bread muffins, etc. What you got going? Details...😊 I’m just a rookie getting into smoking little over 2 years now.. I’ve tried briskets twice with no luck. I’ve got a 9lb pork shoulder on now and should be ready in a few hrs. I’ve had great luck with those!! Btw how your brisket turn out ? Do you wrap at a certain temp? And rest? How long?
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Post by Purplemachine on Jul 18, 2022 23:41:34 GMT -6
Hey guys/gals do you have a Taco John's near you and love their Potato Ole's? I know they are not everywhere but to those that do have them and love those Ole's give this a try. Buy the Ore-Ida potato crowns and prepare them as directed and I usually flip them over half way through cooking. Also try dipping them in Pace Queso cheese sauce after cooking and seasoning. You're gonna love it. Taco John’s Potato Ole Seasoning. • 4 tsp. Lawry's seasoning salt • 2 tsp. Paprika • 1 tsp. Cayenne Pepper • 1 tsp. Cumin • ½ to 1 tsp. Chili powder (to your taste) Mix all together in a bowl and use a funnel to place in a used shaker with smaller sized holes. Try it out and let me know what you think. Taco John’s Ole’s are good but freaking salty… Lawry's used to make a lower sodium product which you could look for or just cut back from 4 to 3 teaspoons. But it is darned tasty. My girls can't get them enough.
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Post by Purplemachine on Jul 18, 2022 23:48:40 GMT -6
Ok guys the 4th of July is here what are your cooking plans? Me I've got a 12-13 pound prime full brisket and a 4ish pound flat to try a new recipe on. Going to do a rhubarb-strawberry dessert, loaded tater salad, beans, corn bread muffins, etc. What you got going? Details...😊 I’m just a rookie getting into smoking little over 2 years now.. I’ve tried briskets twice with no luck. I’ve got a 9lb pork shoulder on now and should be ready in a few hrs. I’ve had great luck with those!! Btw how your brisket turn out ? Do you wrap at a certain temp? And rest? How long? My brisket turned out just fine. Yes I do wrap when internal temp gets from 170-175. Then take it to the 200 range then start probing for tenderness. I did start with a prime grade brisket as well. I have seen 2 people start the cook at @ 200 degrees and go overnight with a pellet smoker. Could also follow this guy.
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Post by gophersturf10 on Jul 19, 2022 20:56:59 GMT -6
I’m just a rookie getting into smoking little over 2 years now.. I’ve tried briskets twice with no luck. I’ve got a 9lb pork shoulder on now and should be ready in a few hrs. I’ve had great luck with those!! Btw how your brisket turn out ? Do you wrap at a certain temp? And rest? How long? My brisket turned out just fine. Yes I do wrap when internal temp gets from 170-175. Then take it to the 200 range then start probing for tenderness. I did start with a prime grade brisket as well. I have seen 2 people start the cook at @ 200 degrees and go overnight with a pellet smoker. Could also follow this guy. I trust fat cooks..😂😂
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Post by Purplemachine on Jul 19, 2022 21:26:28 GMT -6
My brisket turned out just fine. Yes I do wrap when internal temp gets from 170-175. Then take it to the 200 range then start probing for tenderness. I did start with a prime grade brisket as well. I have seen 2 people start the cook at @ 200 degrees and go overnight with a pellet smoker. Could also follow this guy. I trust fat cooks..😂😂 Hey! I resemble that statement.....
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